Striped Bass Chinese Style

Poppy and I learned this recipe when we took a Chinese-cooking class while we were graduate students at Johns Hopkins in the late sixties.

You will need about a 2-pound fresh striped bass, aka rockfish.  (Clear, shiny, eyes and red gills are signs of freshness.) Though this recipe is most impressive if fish is served whole, cutting  the fish in half to fit your pan will not ruin the final product.

Dry and fry whole fish  in oil on low heat.

Meanwhile, combine:

    3 parts maple syrup with honey
    2 parts vinegar
    2 parts sherry
    2 parts soy sauce

Also, prepare:

    ginger, shredded
    green onions, shredded
    mushrooms and bamboo shoot tips
    water chestnuts, shredded

Pour all  fat off fish.  Add liquid mix and shredded vegetables to frying pan plus more sherry.  
(We used to add quite a bit of MSG but I no longer include that.)
Add 3 to 6 large cloves of garlic, chopped, and some chili pepper, chopped

The fish can simmer as long as an hour.  When ready to serve, remove solids to a plate large enough to accommodate the fish. Then prepare a sauce using the liquid and vegetables with which the fish cooked.. 
Mix some cornstarch  in  a small amount of cold water. Add the cornstarch-water mixture to liquid remaining in the pan to thicken the sauce.
Pour some sauce over the fish and pass the rest separately.


This recipe has been kitchen tested.

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